Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 541-548 541 doi:10.4236/fns.2011.26077 Published Online August 2011 (http://www.SciRP.org/journal/fns) Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt Marjan Nouri , Hamid Ezzatpanah , Soleiman Abbasi 1 1* 2 1 Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic 2 Azad University, Tehran, Iran; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran. * Email: hamidezzatpanah@srbiau.ac.ir Received May 9 , 2011; revised June 26 , 2011; accepted July 3 , 2011. th th rd ABSTRACT For a long time, fermented dairy products have been consumed for human’s nutrition and health. Recently, consump- tion of whole dairy products, such as full fat yoghurt, has declined due to the awareness of probable harmful effects of fat on consumers’ health, resulting change of market interest in favor of low or non fat dairy products. It is a challenge for food scientists to produce a suitable fat substitute providing the functionality of the missing fat. The present investi- gation was carried out to examine the effect of 0 to 50% renneted skim milk (RSM) as a fat mimetics upon the physico- chemical, physical, rheological and sensory characteristics of nonfat yoghurt in comparison to control samples (full fat and skim yoghurts). By increasing RSM content, the chemical characteristics (titratable acidity, pH as well as the con- tent of fat and total protein) of yoghurts did not alter except decrease of total solid in sample with 50% RSM. The yo- ghurts with more content of RSM exhibited higher b*and a* values, while the highest L* value, viscosity, water holding ca